Preheat the oven to 160 degrees.
Place all of the meat in a food processor and blend for 1 minute.
Add all of the other ingredients (except the bay leaves) and blend for a further 2 minutes. This will give you a relatively coarse pate. If desired, blend for a little longer to obtain a smoother consistency.
Place this mix into a well oiled terrine dish and smooth out the top with the back of a wet spoon.
Place the bay leaves on top and seal with a tight fitting lid.
Put the terrine into a deep baking dish and half-fill with water.
Place into the oven and cook for 45 minutes.
Once cooked remove from the oven and allow to cool.
Place in the fridge and leave to set for 48hrs before serving.
«Pan fry slices of this pate and serve with pickles and chutneys of your choice.»
A true classic... countryside terrine! Enjoy this rich, traditional pork dish on a lazy Sunday afternoon.